Blueberry Pancakes (Sour Cream)

These Blueberry Pancakes are the tastiest way to start weekend mornings. They're made with a rich pancake batter swirled with sour cream and studded with an abundance of fresh blueberries. They're perfectly flavourful and amazingly fluffy.

2 cups all-purpose flour, scoop and level to measure (283 g)
3 Tbsp. granulated sugar (42 g)
2 tsp. baking powder
¾ tsp. baking soda
½ tsp. salt
1¼ cups whole milk (295 mL)
1 cup (8 oz) sour cream
2 large eggs
5 Tbsp. unsalted butter, melted, plus more cold butter for griddle (70 g)
1½ cups fresh blueberries (226 g)

Preheat an electric griddle to 400°F (200°C/180°C fan, Gas Mark 6) (a non-stick skillet set over medium heat will also work).

In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt 20 seconds, then create a well in center of mixture.

In a separate medium mixing bowl whisk together milk, sour cream and eggs until well blended (melt butter at this point, if you haven't already).

Pour sour cream mixture into flour mixture and whisk just until about ¾ of the way combined (there should still be large lumps and some flour streaks). Immediately pour in blueberries and melted butter and fold just to evenly distribute, about 5 times.

Butter griddle, then pour a heaping 1/3 cup batter onto griddle. Allow to cook until bottom is golden brown then flip and cook opposite side until golden brown.

Repeat with remaining batter. Serve immediately with maple syrup.

Makes 6 servings.

Cook's Notes:

• Only butter the parts of the griddle you'll be immediately pouring pancake batter onto. Otherwise the butter will burn.
• You'll know when the pancakes are ready to be flipped when you see lots of tiny bubbles on top of the pancake.
• Warm the maple syrup in the microwave before serving these sour cream pancakes.